Grilled Rack of Lamb

With Coffee Rub

by LEON BOUTEILLER

Here comes Mother’s Day! Just around the corner and though my mother passed many years ago, I still go through the motions by celebrating the day with my wife, the pet mother of the house.

I know that taking Mom out to a restaurant to celebrate has become very popular. But it may not be feasible or even desirable to everyone. Time and money restrictions, reservations and travel can complicate and limit the celebration of this time honored day. This recipe is for those who feel adventurous enough to prepare a meal for Mom. Lamb is an entree that is a popular for a celebratory meal. I’ve chosen rack of lamb but a butterflied leg of lamb would work for a small gathering with a few simple adjustments.

This recipe is for one lamb rack but the spice rub will be enough for two racks. Each rack, if using New Zealand lamb, is sufficient for two people. If using American lamb, the racks will be larger and therefore feed three or four guests. Cooking times will be longer.

The sides could be whatever the favorites of your guest of honor. I have not included a sauce except for hot honey, the spicy kind, found at the grocers. Sauce is not necessary for the lamb is wonderfully flavorful on its own. The spice rub contains chipotle powder for some smoke and heat but can be toned by using chili powder or paprika.

GRILLED RACK OF LAMB with COFFEE RUB
Serves 2

Ingredients:

  • 1 New Zealand type lamb rack, about 1 1/2 pounds

  • 2 tablespoons espresso powder or dark roast coffee, finely ground

  • 2 teaspoons chipotle powder

  • 1 teaspoon fine salt

  • 1 teaspoon black pepper

  • 1 tablespoon molasses

  • Hot honey to drizzle, optional

Method:

  • Remove lamb from packaging and pat dry with paper towels, set aside

  • Mix together all dry ingredients

  • Brush the lamb very lightly with the molasses on all sides

  • Dust all sides of the lamb with the coffee mixture. Do not rub

  • Set the lamb aside for 30 minutes to set and cure

  • Fire up the grill to about 325F to 350F degrees

  • Cover the exposed rib bones with a strip of aluminum foil, well secured

  • Brush the grill lightly with a neutral oil

  • Place the lamb rack, meat side down on the hot grill and cook about 5 minutes

  • Turn the lamb over so that it’s bone side down

  • Cover the grill and cook 5 to 8 minutes. Watch for flare ups and if this is a problem, set the lamb to a cooler spot on the grill and cook for a few minutes more until the internal temperature tests to 125F degrees on a meat thermometer. This will be about medium rare to medium after a 10 to 15 minute rest under a foil tent

  • Slice along the rib bones to form individual lollipop chops

  • Arrange on plates with sides of choice and drizzle with the hot honey, if desired

Happy Mother’s Day! It needn't be a holiday to enjoy this simple preparation.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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